Pesto Pasta Salad
A fresh, flavorful pesto pasta salad made in 30 minutes with basil pesto, cherry tomatoes, mozzarella, and pepperoncini.
Ingredients
- Pasta Salad
- 1 pound pasta cavatelli or penne
- 1 cup cherry tomatoes halved
- 8 oz resh mozzarella cut into bite-sized pieces
- ½ cup finely chopped red onion
- ¼ cup chopped pepperoncini
- ¼ cup finely chopped parsley
- Basil Pesto
- 3 cups basil leaves
- ½ cup olive oil
- ⅓ cup pine nuts
- ⅓ cup grated parmesan cheese
- 1 teaspoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (check package time). Drain and rinse under cold water to cool completely.
- In a food processor, combine basil, pine nuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Toss cooled pasta with pesto first so the noodles are evenly coated.
- Add cherry tomatoes, mozzarella, red onion, pepperoncini, and parsley. Toss gently. Taste and adjust seasoning if needed.
- Chill at least 30 minutes before serving.
Notes
Chill before serving for best flavor. If it looks dry after chilling, stir in a small drizzle of olive oil or a squeeze of lemon. Store airtight up to 4 days.